This salad looks almost too pretty to eat! Try it with other Asian-inspired dishes like Broiled Tuna with Pineapple-Chipotle Salsa (page 57) or Bobby’s Favorite Beef Teriyaki Stir-fry with Broccoli and Peppers (page 18).
Recipe information
Yield
serves 4 to 6
Ingredients
6 tablespoons peanut oil
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice
2 avocados, halved, peeled, pitted, and cubed
1 pound carrots, peeled and grated (about 4 cups)
1/2 cup chopped fresh cilantro
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the peanut oil, soy sauce, sesame oil, and lime juice.
Step 2
In a large bowl, combine the avocados, carrots, and cilantro. Toss with the dressing before serving.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
